Happy 4th of July week! 🇺🇸 We're celebrating with a few of our fave CSE recipes that are super simple to prepare and sure please the whole fam! 🙌🏻 Here's what's on our menu - starting with a little red, white, and BREKKIE!
German Pancakes
Makes 4 servings340 calories / 11F / 34C / 27P / per serving
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2 Tbs. coconut oil
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2 large eggs
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8 egg whites (1 cup liquid egg whites)
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1 ½ cup fat-free milk
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1 ½ cup CSE Buttermilk or Gluten-Free Buttermilk Pancake & Waffle Mix
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½ tsp. sea salt
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½ tsp. vanilla extract
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½ cup nonfat, plain Greek yogurt
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Vanilla stevia drops
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2 cups chopped strawberries
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Calorie-free maple syrup
1. Preheat oven to 425 degrees. Add coconut oil to a 9x13 glass baking dish. Place in the oven until melted, about 5 minutes. Remove from the oven and set aside.
2. Place eggs, egg whites, milk, CSE Pancake & Waffle Mix, salt and vanilla in a blender and blend on medium speed for 5 minutes, no less.
3. Spray the sides of the baking dish with cooking spray and pour mixture into the hot coconut oil. Bake for 20 minutes.
4. Cut the pancake into four equal portions. Sweeten the yogurt with stevia and spoon two tablespoons onto each portion along with a half cup of fresh strawberries and syrup to taste.
Colby Dog
Makes 4 servings
335 calories / 14F / 31C / 21P / per serving
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4 chicken sausages (160 calories each)
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4 whole wheat hot dog buns
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1 cup white mushrooms, chopped
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80g avocado chopped
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¼ cup red onion, for garnish
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4 Tbs. pickle relish
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Mustard, optional
Cucumber Salad:
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5 cups cucumber slices
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2 Tbs. rice vinegar
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1 tsp. sugar in the raw
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½ tsp. sea salt chives, for garnish
1. Heat grill to medium. Cook until all sides are browned; remove from heat.
2. While cooking, spray a pan with cooking spray and add mushrooms. Sauté over medium heat until the mushrooms are tender. Remove from heat.
3. Make Cucumber Salad by adding all the cucumber slices to a bowl. Combine the rice vinegar, sugar and salt together in a separate bowl and then pour over the top of the cucumbers. Stir until well coated and garnish with chopped chives.
4. Add grilled chicken sausages to the buns. Top each one with ¼ cup sautéed mushrooms, 20g avocado, red onions, one tablespoon of pickle relish and a drizzle of mustard. Enjoy cucumber salad on the side.
Grilled Bruschetta Pizza
Makes 4 servings
350 calories / 12F / 33C / 27P
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4 pieces Stonefire mini naan bread
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½ cup marinara sauce
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½ cup shredded mozzarella cheese
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10 oz. raw chicken breast (8 oz. grilled)
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Dash paprika
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Dash garlic powder
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Dash onion powder
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6 oz. tomatoes, chopped
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4 oz. cucumbers, chopped
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1 Tbs. olive oil
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½ tsp. minced garlic
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Dash sea salt
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Dash ground black pepper
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Pinch fresh basil, chopped
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2 Tbs. grated Parmesan cheese
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2 Tbs. balsamic glaze
1. Cook the chicken using either the grill, broil, or stovetop directions below. Make sure chicken is completely thawed before cooking, and butterfly the breasts to help them cook faster. Chicken is done when it is no longer pink and juices run clear. After cooking, season as desired and slice.
Grill: Preheat grill to high heat. Turn heat down to medium, lightly spray grill with nonstick cooking spray and place chicken on grill. Grill about 5-7 minutes per side, flipping occasionally.
Broil: Preheat oven to HI broil. Move oven rack to the very top. Spray broiler pan with nonstick cooking spray and place chicken on pan. Broil 7-8 minutes per side.
Stovetop: Heat skillet to medium heat and grease with cooking spray. Cube thawed chicken and place in skillet. Season the chicken with salt, pepper and other seasonings of choice. Cover. Stir and flip every three minutes until all sides are golden brown and chicken is cooked through.
2. Heat grill to low heat.
3. Spread two tablespoons of marinara sauce over each piece of naan bread then add two tablespons of mozzarella and 2 oz. chopped grilled chicken to each pizza. Sprinkle with paprika, garlic powder and onion powder. Place on the grill and cook until cheese is melted.
4. Combine the tomatoes, cucumbers, olive oil, minced garlic, sea salt, pepper and fresh basil together in a bowl. Evenly top pizzas with ¼ of the bruschetta salad mixture, half tablespoon of Parmesan cheese and half tablespoon of balsamic glaze.
BBQ Bison Burger
Makes 4 servings
345 calories / 12F / 33C / 26P / per serving
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12 oz. lean ground bison
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Dash onion powder
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Dash garlic powder
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Sea salt and pepper
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4 whole grain buns
Sides & Toppings (per serving):
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1 Tbs. mozzarella cheese, shredded
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2 Tomato slices
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50g onions, chopped & sautéed
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Butter lettuce leaves
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1 Tbs. Stubbs BBQ sauce
1. Preheat grill to medium high heat.
2. In a medium-sized mixing bowl, combine the ground bison with onion powder, garlic powder, salt and pepper. Divide into four, 3 oz. portions and form into burger patties. Gently press thumb down in the middle of the patty to make the middle slightly thinner than the outside edges.
3. Place burgers on the grill and cook about 5-7 minutes per side. Transfer to the top rack or to a plate and immediately top with cheese.
4. While burgers are cooking, chop onions and add them to a greased frying pan over medium-high heat. Cook until tender and slightly brown. Toast the buns by adding them to a greased frying pan over medium heat. Toast both sides. Prepare all the veggies and other toppings. Serve burgers on toasted bun with all toppings listed.
Triple Berry Cream Cheese Trifle
Makes 16 servings
225 calories / 14F / 20C / 6P / per serving
Crust:
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1/3 cup organic coconut sugar
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¼ cup melted coconut oil or grass-fed butter
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1 large egg
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2 Tbs. unsweetened applesauce
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2 Tbs. flaxseed meal
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2 Tbs. cold water
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½ tsp. vanilla extract
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2 cups oat flour
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½ cup almond flour
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¼ tsp. sea salt
Coconut Cream Cheese Filling:
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1 cup canned coconut cream
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2 Tbs. pure maple syrup
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8 oz. Neufchâtel cream cheese
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1 cup nonfat, plain Greek yogurt
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2 servings vanilla stevia drops
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½ tsp. vanilla extract
Toppings:
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1 ½ cups sliced strawberries
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1 ½ cups blueberries
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1 ½ cups blackberries
1. Preheat the oven to 350 degrees. Place the bowl that you will be using to whip your coconut cream in the freezer.
2. Beat the butter/coconut oil and coconut sugar together in a large bowl. Add the egg, vanilla, applesauce, flaxseed meal and water. Mix until well combined. Add in the oat flour, almond flour, and sea salt; mix well. Press evenly into a greased 9x13 baking dish. Bake for 20 minutes. It should look golden and lightly browned on the edges. Remove and let cool in the pan. Once cool, cut into 16 squares and let chill in the fridge for one hour.
3. Beat the cream cheese together with the vanilla stevia drops and vanilla extract until smooth. Slowly beat in the Greek yogurt until smooth; set aside.
4. Remove the bowl from the freezer and add the coconut cream and pure maple syrup. Beat on high speed for 4-5 minutes or until stiff peaks form. Beat in the cream cheese mixture. Store in the fridge for 1 hour.
5. Add eight of the cookie squares to the bottom of a greased 9x13 pan and then layer half of the whipped cream cheese mixture and half of the berries. Repeat the layers and store in the fridge until ready to serve.
Fruit & Froyo Bark
Makes 4 servings
220 calories / 7F / 22C / 16.5P
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2 cups vanilla Greek yogurt
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1 cup nonfat, plain Greek yogurt
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1½ Tbs. coconut oil, melted
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¼ cup fresh, chopped strawberries
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¼ cup fresh, chopped kiwi (optional - sub with more berries if you're sticking with the 4th of July theme)
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¼ cup fresh blueberries
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1/3 cup (30g) granola
1. Mix the two yogurts together and then stir in the melted coconut oil.
2. Place a piece of parchment paper on the bottom of a 9x13 pan. Pour yogurt mixture into the pan and smooth it out evenly with a spatula. Sprinkle the fruit and granola over the top. Cover and freeze for 4+ hours.
3. Remove from freezer and cut into four equal portions. Enjoy!
